Being the inventive cook in the family, he was rifling through my copy of The Best of Clean Eating Magazine looking for a recipe that sparked his fancy. Here is the one he made for us - my son ( who shockingly isn't a fan of potatoes... ) loved it, too. However, we ate these on Nature's Own Whole Wheat sandwich buns, not the Italian rolls in the recipe.
Note: if you don't like the taste of basil, this might be one for you to skip. Also, my husband upped the ingredients and made it to serve 3 people. I think he used 3 whole eggs, and 1/2 cup + of potatoes, etc.
Potato & Egg Italiano Sandwiches
(* Note: This is a picture of the Potato & Egg Italiano sandwich, but not the ones my husband made. We ate them so fast, we forgot to take pictures! So I've posted someone else's picture. It appears these are served on croissants. Unclean, but yummy croissants... )
- 1 whole egg
- 2 egg whites
- 1/4 cup potato, peeled and diced
- 1 1/2 tsp olive oil, divided
- 1 tbsp water
- 1/4 cup sweet red pepper, diced
- 1/4 cup onion, diced
- 1 clove garlic, finely minced
- 1 1/2 tsp fresh basil, finely chopped
- 1 1/2 tsp low-fat Parmesan cheese
- Dash of ground black pepper
- 2 small whole-wheat Italian rolls, each cut in half
- 8 leaves raw spinach (about 1/2 cup)
- 4 slices tomato
DirectionsBeat together whole egg and egg whites in a small bowl; set aside.
Sauté potato in medium pan with water and 1/2 tsp oil over medium heat. After 5 minutes, add red pepper, onion and garlic; cook until soft, then pour in eggs.
Meanwhile, in a separate bowl, mix basil, cheese, black pepper and remaining tsp of oil.
Stir eggs gently, then flip and cook until done.
Spread 1/2 basil-cheese mixture on top half of each roll. Then put 1/2 of egg mixture, 4 spinach leaves and 2 slices of tomato on other half of each roll; cover with roll top.
MAKES 2 SANDWICHES